American Baker in Germany

 It is no secret that I love peanut butter. This is the perfect summer recipe for peanut butter lovers. Peanut Butter Pie: 1 large or 2 small prepared Oreo pie crusts 8 oz (227g) cream cheese 3/4 cup (94g) powdered sugar 1 cup (270g) creamy peanut butter 1 cup (240g) whipping cream 1 tsp vanilla extract or 1 tbsp vanilla sugar 2 tbsp cornstarch or "Sahnefest" I am using a substitute for powdered sugar today because I realized at the last minute that I didn't have any. I substituted the 3/4 cup powdered sugar with about 2/3 cup sugar (130g) plus 2 tbsp cornstarch.  In a large mixing bowl, cream the cream cheese and 3/4 cup powdered sugar.  Beat in peanut butter.  In a separate bowl, whip cream, vanilla and 2 tbsp cornstarch until it reaches soft peaks.  Fold into peanut butter mixture.  Spread into prepared Oreo pie crusts.  Freeze for at least 1 hour or refrigerate at least 3 hours. Serve frozen or refrigerated. Store covered in the fridge for up to 3 ...

 It's finally strawberry season again. I thought I'd celebrate with a strawberry recipe. Strawberry Pie: 1 large or 2 small blind baked pie crusts 2 pounds (1 kilo) fresh strawberries 3/4 cup (150g) sugar 1/4 cup (30g) cornstarch 1 tbsp lemon juice Chop half the strawberries in large pieces and half in small pieces.  Place the small pieces in a saucepan with the sugar, cornstarch and lemon juice.  Bring the mixture to a boil and allow to simmer until it thickens to a thick sauce.  Fold in large strawberry pieces.  Pour the strawberries mixture into the blind baked pie crusts (cooled).  Place the pie(s) into the refrigerator for at least 2 hours or until the mixture has completely set up.  This pie is absolutely delicious.  It's light and not too sweet. Perfect for summer. Watch us make this easy recipe on our YouTube channel here: https://youtu.be/UwVHfSWoyKY Schaut zu wie wir dieses leichte Rezept auf unserem YouTube Kanal machen hier: https://yo...

 This is a great half cheesecake, half raspberry dessert perfect for any occasion and any time of year. Raspberry Cream Pie: 1 prepared graham cracker crust 12-16 oz (350-450g) fresh or frozen raspberries 1 cup (200g) sugar 3 tbsp cornstarch 3 tbsp cold water 8 oz (225g) cream cheese 3/4 cup (90g) powdered sugar 1 tsp lemon juice 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 cup (225mL) whipping cream  Set aside your prepared graham cracker crust in a pie form (you may need 2 if using small pie plates).  Prepare the raspberry topping first. Stir raspberries and sugar together in a saucepan over medium heat, stirring frequently until mixture comes to a boil.  In a small cup, whisk together cornstarch and cold water until combined without lumps. Slowly pour into raspberry mixture and continue to stir until mixture begins to thicken. Remove from heat and allow to cool completely. For the cream cheese filling, beat the cream cheese in a medium mixing bowl until smooth....